This came out great! I forgot to pick up the gingersnap cookies, so I used graham crackers and seasoned them with 1 tsp cinnamon, 1 tsp ginger, 1/2 tsp cloves and 1/2 tsp nutmeg. I used what I had on hand: pecans for the hazelnuts, two packages of regular cream cheese, one reduced fat and half & half for the cream. I also used half vanilla and half maple flavoring, and a good Grade B maple syrup. I rushed things cooling it so I ended up with a big crack - I made Maple Pecan Glaze (since I subbed pecans in the crust)from one of the other recipes here and served that on top. All in all, FABULOUS! Great flavor and texture, raves reviews. I have used gingersnap crusts in the past and like them, however the seasoned graham cracker was even better, I think. A bit more subtle flavor, but still recognizable as "gingersnap" - I think I'll do that again next time I do a pumpkin cheesecake!
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This came out great! I forgot to pick up the gingersnap cookies, so I used graham crackers and...